What to Make With the Can of Black Beans Sitting in Your Cabinet

Canned black beans are just one of those items we always have in our kitchen cabinet. No matter how many times we thwack ourselves on the head after picking up yet another can we didn’t need, we still do the, “Do I need some? Eh, I’ll grab a can to be safe!” every time we’re in the grocery store.

If you’re on a mission to use up that can (or five… ) of black beans, look no further than these recipes. From dips to casserole, we’ve got a use for the infamous “musical fruit” at every meal. PS: Not in the mood to read a recipe? Just toss those beans into a salad, soup, or egg scramble for a boost of protein and flavor.

This eggy, cheesy, tomato-y skillet is like if brunch had a baby with nachos. Need we say more? Make one giant skillet for dinner tonight, or get cute and do individual pans—either way, can we come over?

Beans and rice (with something green on the side) is the dinner we make when we don’t feel like cooking, because it’s a totally hearty, yet stupid-easy one-pot meal. Add shredded chicken or pork if you feel like you need a little something extra.